Alfalfa is best eaten cold. Cold alfalfa dishes can also be drunk for health. Alfalfa dishes are green, smooth and tender, and fragrant. First, soak alfalfa in light salt water 10 minute, and then wash it three times. Be sure to clean it, boil water in the pot, add some salt, and then blanch the alfalfa. The purpose of adding salt is to make the leaves greener. When all the green leafy vegetables are blanched, add a little salt or baking soda to the water.

It can make leaves greener. Take out the blanched alfalfa, drain the water, put it in a plate, add salt, add a spoonful of sesame oil, add olive oil, and then pour a spoonful of white vinegar, not rice vinegar or aged vinegar. These two kinds of vinegar will make green leafy vegetables yellow. Add chopped millet and minced garlic, and stir well with chopsticks to serve.

Morphological characteristics of alfalfa

Racemes axillary, sometimes capitate or solitary, with small flowers, usually pedicels, bracts small or absent; Calyx bell-shaped or tubular, calyx teeth 5, equal in length; Corolla yellow, purple alfalfa and other hybrids are often purple, purple-blue, brown and so on. Flag petal is obovate to oblong, narrow at the base, often folded back, wing petal is oblong, and there is a tooth tip protrusion on one side to hook with the auricular body of keel petal.

After pollination, it falls off and the keel becomes dull; The stamens are dimorphic, the tips of filaments are not swollen, the anthers are isomorphic, the style is short, conical or linear, the two sides are slightly flat and hairless, the top of the style is inserted, the ovary is linear, sessile or short-stalked, and the ovule 1 to most.

Pods are spirally twisted, kidney-shaped, sickle-shaped or nearly straight, longer than calyx, often with edges or spines at the back seam, seeds 1 at most, small, usually smooth, slightly kidney-shaped, without caruncle, and the cotyledon base of seedlings is not enlarged and knotless.